Description
A comforting creamy chicken soup with rotini pasta and vegetables.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 8 ounces rotini pasta
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 2 cups chicken breast (cooked and shredded)
- 1/3 cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- 3 cups baby spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes, or until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen the flavor.
- Pour in the chicken broth and bring to a boil.
- Add the rotini pasta and cook until tender, about 9-11 minutes.
- Reduce the heat to low and stir in the heavy cream, parmesan cheese, shredded chicken, sun-dried tomatoes, Italian seasoning, salt, and black pepper.
- Simmer for 5 minutes, stirring occasionally, until the soup is creamy and well combined.
- Add the baby spinach and cook for 2-3 minutes, or until wilted.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with additional parmesan cheese or a sprinkle of red pepper flakes, if desired.
Notes
- Feel free to add other vegetables like carrots or celery for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg